Description
Tender, perfectly seasoned shrimp meet nutty toasted orzo and plump artichoke hearts in a luxuriously creamy, garlic-infused sauce. Ready in just 30 minutes from start to finish, this one-pan meal is a true kitchen hack—minimal cleanup, maximum flavor.
Ingredients
Units
Scale
For the Perfectly Seasoned Shrimp:
- 1 lb Raw large shrimp (Peeled & deveined 16-20 count)
- 1 tsp Smoked paprika (Adds color & smoky depth)
- 1/2 tsp Italian seasoning (Blend of thyme basil, oregano, rosemary)
- 1/4 tsp Kosher salt (Adjust to taste)
- 1/4 tsp Black pepper (Freshly cracked)
- 5 cloves Garlic (Minced)
- 2 Tbsp Olive oil (For searing)
For the Creamy Orzo & Sauce:
- 1/3 cup Sun-dried tomatoes (Chopped oil-packed preferred)
- 1 cup Uncooked orzo (Small rice-shaped pasta)
- 2 cups Chicken stock (Low-sodium preferred)
- 1/4 tsp Kosher salt (Adjust to taste)
- 14 oz can Artichoke hearts (Drained & chopped)
- 4 oz Fresh spinach (About 4 large handfuls; will wilt)
- 1 cup Heavy cream (For ultra-creamy finish)
- To garnish Fresh parsley (Chopped optional)
Instructions
Season & Sear the Shrimp:
- In a bowl, toss shrimp with paprika, Italian seasoning, salt, and pepper.
- Heat olive oil in your skillet over medium-high. Add garlic; sauté 30 seconds.
- Add shrimp in a single layer; cook 1–2 minutes per side until pink. Remove and set aside.
Toast the Orzo:
- Add sun-dried tomatoes and orzo to the same pan. Stir constantly for 1 minute to toast the pasta.
Simmer the Orzo:
- Pour in chicken stock and sprinkle in salt. Scrape up any browned bits.
- Cover, reduce heat to medium-low, and simmer 10–12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
Build the Cream Sauce:
- Stir in artichoke hearts and spinach; cook until spinach wilts, about 2 minutes.
- Pour in heavy cream and stir until the sauce is smooth and glossy. Season with extra salt and pepper if needed.
Combine & Serve:
- Return shrimp to the pan, gently folding to coat and warm through, about 1 minute.
- Remove from heat. Garnish with chopped parsley (or extra Parmesan) and serve immediately.
Notes
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One-Pan Hack: Cuts active cleanup time by over 50% vs. separate pots for pasta, sauce, and protein.
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Swap-Ins: Use shrimp scampi seasoning or add a squeeze of lemon for brightness.
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Make-Ahead: Prep shrimp and chop veggies in the morning; cook later.
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Storage: Leftovers keep 2 days refrigerated; reheat gently with a splash of stock.
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Veggie Boost: Stir in diced zucchini or cherry tomatoes with the spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Cuisine: American, Mediterranean, One-Pan Meals
Nutrition
- Calories: 650
